Total Time
15mins
Prep 15 mins
Cook 0 mins

My variation of a recipe from Kylie Kwong (Discovery Home).

Ingredients Nutrition

Directions

  1. Slice the cucumbers in half lengthwise, then slice into 1/8" slices on the bias. Add 3 tsp sugar and 3 tsp salt, mix well, and let stand 30 minutes.
  2. Combine 1/4 cup sugar and vinegar in a small saucepan. Heat until sugar dissolves, then simmer until reduced to 1/4 cup, about 2 minutes. Set aside to cool.
  3. Squeeze the excess liquid out of the cucumbers and put into a bowl. Add the slightly cooled syrup, and remaining ingredients except Szechwan pepper and salt. Transfer to a serving dish and sprinkle with Szechwan pepper and salt. Serve the same day.

Reviews

(1)
Most Helpful

These came out nice and crunchy. Not too sweet and not sour. I liked them very well.

threeovens November 17, 2010

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